| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Russian | 1 | Servings | |
INGREDIENTS
| 2 | lb | Flour |
| 2 | tb | Sour cream |
| 2 | pk | Dry yeast |
| 4 | Eggs | |
| 1/4 | c | Butter melted |
| 1/4 | c | Oil |
| 1 | c | Sugar |
| 1/4 | ts | Salt |
| Melted butter | ||
| Cinnamon & Sugar | ||
| Cardamon | ||
| Raisins | ||
| Nuts |
INSTRUCTIONS
DOUGH FILLING OPTIONAL Alice -- Here is my Russian Grandmother's coffee cake whick we called Bulkas -- Hope you enjoy: Proof yeast in 1/2 c. warm water plus 1 tsp sugar for 10 to 15 minutes add flour, then the rest of the dough ingredients. Knead then shape into a ball and place in a buttered bowl, cover and allow to double in bulk. Punch down dough and roll out on floured surface. Brush with melted butter and sprinkle with filling and roll (as jelly roll). Cut into slices and place in greased pan (jelly roll or sticky bun type pan). Allow to double in bulk Bake in 375° oven 20 to 30 minutes. Posted to JEWISH-FOOD digest V97 #224 by Machinton <rachlen@javanet.com> on Jul 31, 1997
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